Roasted tomato & bell pepper soup

This is a super easy rift on a classic.

What You Need —

• 2 pints tomatoes

• 3 bell peppers, seeded and chopped into large pieces

• 1 red onion

• 3-6 cloves of garlic

• 1 tsp cumin

• 1/2 tsp coriander

• 2 TB butter

• Feta & pistachios for garnish

What You Do —

1. Roast tomatoes and bell peppers on parchment lined baking trays for 20-25 minutes at 400 until they look roasted.

2. Add onion and garlic to pan with a bit of olive oil and sauté of medium for 3-5 minutes. Stirring occasionally.

3. Add in spices and toast for 30 seconds.

4. Add in roasted tomatoes and bell pepper.

5. Cover with water or broth.

6. Simmer 10-20 minutes.

7. Let cool slightly and then blend until smooth.

8. Pour back into pan and melt in butter. Alternatively you may add a bit of coconut milk for creaminess.

9. Taste for seasoning.

10. Garnish with feta and pistachios.